Elegant White Chocolate Mousse Tart Recipe – Quick & Luxurious
Treat yourself to pure elegance with this White Chocolate Mousse Tart! Creamy, dreamy mousse on a crisp buttery crust—this no-fuss dessert looks fancy but is surprisingly simple to make. Perfect for dinner parties or indulgent evenings at home.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 1 tart (serves 8–10)
- Category: Dessert
- Method: No-Bake, Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Crust Ingredients:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
Mousse Filling:
- 8 ounces (225g) high-quality white chocolate, chopped
- 1 cup (240ml) heavy cream, chilled
- 1/4 cup (60ml) milk (whole or 2%)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon unflavored gelatin (optional)
Toppings (Optional):
- Fresh raspberries, strawberries, or blueberries
- White chocolate curls or shavings
- Mint leaves
- Powdered sugar (light dusting)
Instructions
1. In a large bowl, whisk flour, powdered sugar, cinnamon, nutmeg, and salt.
2. Add cold butter and cut in using a pastry cutter or fingertips until coarse crumbs form.
3. Mix in egg yolk and 1 tbsp cold water. Add more water if needed to form dough.
4. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
5. Preheat oven to 350°F (175°C). Roll out dough and press into a 9-inch tart pan.
6. Prick the base with a fork, line with parchment, and fill with pie weights.
7. Bake 15 minutes. Remove weights and parchment, then bake 10 minutes more until golden.
8. Cool crust completely on a wire rack.
9. If using gelatin, bloom it in 1 tbsp cold water for 5 minutes.
10. Heat milk until simmering, then stir in gelatin until dissolved.
11. Add chopped white chocolate to warm milk. Let sit, then stir until smooth. Add vanilla and cool to room temperature.
12. Beat chilled cream to soft peaks.
13. Fold whipped cream gently into the cooled chocolate mixture.
14. Spoon mousse into cooled tart shell and smooth the top.
15. Refrigerate for at least 4 hours, until mousse is set.
16. Before serving, garnish with berries, chocolate curls, mint, or powdered sugar if desired.
17. Slice with a warm knife and serve chilled.
Notes
Use high-quality white chocolate with cocoa butter for best flavor and texture.
Chill heavy cream and mixing bowl before whipping to ensure a stable mousse.
Gelatin adds stability, but mousse can be made without it—just chill longer.
Best made a day ahead to allow time to chill and set.
Use a removable-bottom tart pan for easy serving and presentation.
Customize the crust by adding cloves or cardamom for a twist.